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PUBMED FOR HANDHELDS

Journal Abstract Search


256 related items for PubMed ID: 10775338

  • 1.
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  • 2. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK.
    Nahrung; 2004 Feb; 48(1):19-24. PubMed ID: 15053346
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  • 3. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis.
    Asare EK, Jaiswal S, Maley J, Båga M, Sammynaiken R, Rossnagel BG, Chibbar RN.
    J Agric Food Chem; 2011 May 11; 59(9):4743-54. PubMed ID: 21462932
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  • 4. A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers.
    Ames N, Blewett H, Storsley J, Thandapilly SJ, Zahradka P, Taylor C.
    Br J Nutr; 2015 May 14; 113(9):1373-83. PubMed ID: 25850814
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  • 8. Creating a zero amylose barley with high soluble sugar content by genome editing.
    Li Y, Jiang Y, Cao D, Dang B, Yang X, Fan S, Shen Y, Li G, Liu B.
    Plant Mol Biol; 2024 Apr 24; 114(3):50. PubMed ID: 38656412
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  • 10. Over-expression of (1,3;1,4)-β-D-glucanase isoenzyme EII gene results in decreased (1,3;1,4)-β-D-glucan content and increased starch level in barley grains.
    Han N, Na C, Chai Y, Chen J, Zhang Z, Bai B, Bian H, Zhang Y, Zhu M.
    J Sci Food Agric; 2017 Jan 24; 97(1):122-127. PubMed ID: 26927391
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  • 11. Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant.
    Mikkelsen MS, Jespersen BM, Larsen FH, Blennow A, Engelsen SB.
    Food Chem; 2013 Jan 01; 136(1):130-8. PubMed ID: 23017403
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  • 12. Effect of wide variation of the Waxy gene on starch properties in hull-less barley from Qinghai-Tibet plateau in China.
    Li Q, Pan Z, Deng G, Long H, Li Z, Deng X, Liang J, Tang Y, Zeng X, Tashi N, Yu M.
    J Agric Food Chem; 2014 Nov 26; 62(47):11369-85. PubMed ID: 25345815
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  • 13. Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt.
    Tomasi I, Sileoni V, Marconi O, Bonciarelli U, Guiducci M, Maranghi S, Perretti G.
    J Agric Food Chem; 2019 Jun 05; 67(22):6324-6335. PubMed ID: 31083935
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  • 14. Improving functional and nutritional profiles of barley flours with diverse starch types through pearling.
    Friero I, Martínez-Subirà M, Romero MP, Moralejo M.
    Food Chem; 2024 Dec 01; 460(Pt 2):140611. PubMed ID: 39068808
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  • 15. Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide.
    Lee SH, Jang GY, Kim MY, Hwang IG, Kim HY, Woo KS, Lee MJ, Kim TJ, Lee J, Jeong HS.
    Food Chem; 2016 Feb 01; 192():729-35. PubMed ID: 26304404
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  • 16. Effect of processing on barley β-glucan content, its molecular weight and extractability.
    Goudar G, Sharma P, Janghu S, Longvah T.
    Int J Biol Macromol; 2020 Nov 01; 162():1204-1216. PubMed ID: 32592782
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  • 17. Barley beta-glucan lowers serum cholesterol based on the up-regulation of cholesterol 7alpha-hydroxylase activity and mRNA abundance in cholesterol-fed rats.
    Yang JL, Kim YH, Lee HS, Lee MS, Moon YK.
    J Nutr Sci Vitaminol (Tokyo); 2003 Dec 01; 49(6):381-7. PubMed ID: 14974727
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  • 18. Effect of barley and oat cultivars with different carbohydrate compositions on the intestinal bacterial communities in weaned piglets.
    Pieper R, Jha R, Rossnagel B, Van Kessel AG, Souffrant WB, Leterme P.
    FEMS Microbiol Ecol; 2008 Dec 01; 66(3):556-66. PubMed ID: 19049653
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  • 19. In vivo modeling of beta-glucan degradation in contrasting barley (Hordeum vulgare L.) genotypes.
    Gianinetti A, Ferrari B, Frigeri P, Stanca AM.
    J Agric Food Chem; 2007 Apr 18; 55(8):3158-66. PubMed ID: 17381125
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  • 20. Milling of barley to obtain beta-glucan enriched products.
    Kiryluk J, Kawka A, Gasiorowski H, Chalcarz A, Anioła J.
    Nahrung; 2000 Aug 18; 44(4):238-41. PubMed ID: 10996896
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